Have you found the percentage of disolvable solids to be constant across the spectrum of brew methods regardless of temp or are they lower with cold brew method vs hot methods? After all, it is the% of solids that we taste and are seeking to optimize in the cup.

We use brew ratio to reach optimal solids for each method and my guess is that cooler brewing requires a more dense ratio of c to w because I postulate that the solids are more readily disolved in hot water.

In real life, my name isWayne P.Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

After I typed my reply I realized that I had neglected time in the brewing process.

I have never cared for cold brewed or cold coffee such as in ice cream. It appears that the different flavors that are extracted at low temps, are not agreeable to me. I can see how the fats dissolve differently with temp. A nice brew made hot also does not taste good to me at room temp and it may again be the long chain lipids that change with temp.

I tend to favor the vac pot method of brewing followed by filtered drip and inverted Aeropress (when not discussing espresso) I can see how mouth feel plays a very important part in how I enjoy coffee, for me, I like a clean cup without fines yet I prefer the oils in a brew filtered in coffee grounds such as a Vac pot VS a paper filter but the fines in a press pot leave me cold.

I have also done some cupping and have seen how the flavor changes as the brew cools, for me, hot coffee is the only way to drink it, regardless of the ambient temp.

You have given me something to dwell on, to try to understand the differences of what I am tasting and why I do or do not enjoy it. Yet another compartment in this Pandora's box we call coffee has been opened for me!

In real life, my name isWayne P.Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

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